THE CHEMICAL COMPOSITION OF THE ORPIN AND WORKING OUT THE RECIPE OF A STRONG ALCOHOLIC DRINK BASED ON IT
Journal: BULLETIN OF KSAU
№ 1
, 2016
Rubrics: TEHNICHESKIE NAUKI
Authors:
1.
Krasnoyarskiy gosudarstvennyy agrarnyy universitet, g. Krasnoyarsk
2.
Krasnoyarskiy gosudarstvennyy agrarnyy universitet, g. Krasnoyarsk
3.
Krasnoyarskiy gosudarstvennyy agrarnyy universitet, g. Krasnoyarsk
4.
Sibirskiy gosudarstvennyy tehnologicheskiy universitet, g. Krasnoyarsk
Type:
Article
Pages:
from 74
to 79
Status:
Published
Received:
21.01.2016
Accepted:
23.01.2016
Published:
25.01.2016
Subject area:
UDK 581.192 Химический состав растений
Language:
Russian
Keywords:
orpin, chemical composition, beverage, ingredient, quality indicators
Abstract (English):
In the connection with insufficient knowledge of the chemical composition of the orpin it was of interest to investigate the chemical composition and to define possible ways of its application in food products. The study of chemical composition was carried out according to the methods accepted in the biochemistry of plants. The article presents the results of the chemical composition of the orpin. In an overhead part of the the orpin there is a significant amount of nitrogen-free extractives (to 67,70 %), ash matter (14,97 %), fiber (12,69 %). The study of the mineral composition showed the presence of significant amounts of calcium (7,68 %), phosphorus (4,62 %), magnesium (1,41 %), iron (216,64 mg/kg), manganese (208,21 mg/kg). In the composition of fatty acids there are indispensable essential acids, such as linoleic and alpha-linolenic. The recipe of production of a strong alcoholic drink with the orpin as an ingredient has been worked out. Physico-chemical and organoleptic characteristics of the drink are defined in the study.
In the connection with insufficient knowledge of the chemical composition of the orpin it was of interest to investigate the chemical composition and to define possible ways of its application in food products. The study of chemical composition was carried out according to the methods accepted in the biochemistry of plants. The article presents the results of the chemical composition of the orpin. In an overhead part of the the orpin there is a significant amount of nitrogen-free extractives (to 67,70 %), ash matter (14,97 %), fiber (12,69 %). The study of the mineral composition showed the presence of significant amounts of calcium (7,68 %), phosphorus (4,62 %), magnesium (1,41 %), iron (216,64 mg/kg), manganese (208,21 mg/kg). In the composition of fatty acids there are indispensable essential acids, such as linoleic and alpha-linolenic. The recipe of production of a strong alcoholic drink with the orpin as an ingredient has been worked out. Physico-chemical and organoleptic characteristics of the drink are defined in the study.
Keywords:
orpin, chemical composition, beverage, ingredient, quality indicators
orpin, chemical composition, beverage, ingredient, quality indicators
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